• 1 can sardines in olive oil (can be substituted with canned salmon or tuna)
  • 2 slices Ezequiel bread, toasted
  • ½ avocado
  • Juice from ½ lemon
  • A pinch of red pepper flakes
  • 4 cups of arugula
  • Salt and pepper to taste


In a small bowl, combine the oil from the canned fish, lemon juice, salt, pepper and red pepper flakes. Add the fish to the mixture. Separately, mash the avocado and spread it over the toast. Top with the sardines and serve with arugula. That's it!

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